• Greaseproof paper
• Baking paper
• Silicone paper
• Non-stick baking paper
• Baking parchment

In the United States and Canada, similar products are often called:

• Parchment paper
• Baking parchment
• Parchment sheets

In some places, people may also talk about:

• Wax paper
• Deli paper
• Glassine paper
• Silicone-coated paper
• Chocolate transfer sheets
• Acetate sheets

These papers are not all exactly the same, and they do not all work the same way for cake decorating.

That’s why it helps to know which paper suits the technique you are using.

Is Greaseproof Paper the Same as Office Tracing Paper?

Not quite.

Office tracing paper is usually found in stationery or art supply shops. It is thin, see-through, and designed for drawing, drafting, or craft projects.

It may be useful for planning a design on paper, but it is not always intended for direct contact with food.

For cake decorating, especially if the icing or chocolate will touch the paper and then go onto a cake, it is best to use a food-safe option such as greaseproof paper, baking paper, parchment paper, acetate, or chocolate transfer sheets.

A good rule for beginners is:

Use office tracing paper for planning only.

Use food-safe paper or sheets for anything that touches icing, chocolate, or the cake.

Greaseproof Paper vs Baking Paper vs Parchment Paper

This is where the names can feel confusing.

Greaseproof paper is designed to resist grease. Some types are suitable for wrapping food, lining tins, or working with cake decorating transfers.

Baking paper or parchment paper is usually non-stick and heat-resistant. It is commonly used for lining cake tins, trays, and baking sheets.

Silicone paper usually refers to paper that has a silicone coating, which helps make it non-stick. This can be helpful when you want icing, chocolate, or decorations to release more easily.

For cake picture transfers, the main thing you want is a surface that is:

• Food-safe
• Smooth enough to pipe on
• Easy to see through or place over a template
• Non-stick enough that the dried decoration can release
• Suitable for the icing medium you are using

Be Careful With Wax Paper

Wax paper can look similar to baking paper or parchment paper, but it is not the same.

Wax paper has a wax coating. It can sometimes be used for cold or room-temperature food preparation, but it is not usually suitable for oven use because the wax can melt or smoke.

Some decorators use wax paper for certain no-heat royal icing transfers, but for beginners, I would keep it simple and choose baking paper, parchment paper, greaseproof paper, acetate, or a proper food-safe transfer sheet instead.

This helps avoid confusion and gives you a more reliable result.

Why Use Greaseproof Paper for Picture Transfers?

Greaseproof paper is helpful because it allows you to place a design underneath and trace over the top.

This gives you a guide to follow.

That means you can create a design before working directly on the cake, which can make the process feel much less scary.

Greaseproof paper can help you:

• Trace simple shapes
• Plan the size of your design
• Check the placement before decorating
• Practise your outlines
• Pipe decorations ahead of time
• Create royal icing or chocolate pieces that can be transferred later
• Feel more confident when decorating themed cakes

This is especially helpful for beginner cake decorators who don’t feel confident drawing freehand.

Method 1: Trace the Outline, Then Transfer It to the Cake

This method is helpful when you want a guide on the cake before you pipe the final design.

You can use this for simple outlines, basic shapes, letters, or picture designs.

What You Need

• Printed picture or template
• Greaseproof paper, baking paper, or parchment paper
• Piping gel or edible gel
• Small piping bag
• Tape
• Cake covered in buttercream, ganache, or fondant
• Food-safe marker if suitable for your surface

Simple Steps

1. Print your design at the size you want it to appear on the cake.
2. Tape the design to your bench so it does not move.
3. Place greaseproof paper or baking paper over the top.
4. Trace the outline using piping gel or a fine line of icing.
5. Carefully turn the paper over onto the cake.
6. Gently press the outline onto the cake surface.
7. Slowly peel the paper away.
8. Use the transferred guide to pipe or decorate your final design.

This method gives you a light outline to follow, so you are not guessing where everything should go.

Beginner Tip

If your design includes words, numbers, or anything that needs to face a certain direction, remember that transfer methods can reverse the image.

Print or trace a mirror image if needed, especially when working with text.

Method 2: Pipe the Whole Design on the Paper, Then Transfer It

This method is helpful when you want to create the decoration separately and then place it onto the cake once it has set.

This is often used for royal icing transfers, chocolate decorations, and some piped designs.

Instead of transferring just the outline, you pipe the full design onto the paper first.

What You Need

• Printed picture or template
• Greaseproof paper, baking paper, parchment paper, acetate, or chocolate transfer sheet
• Royal icing, chocolate, or suitable decorating medium
• Piping bags
• Small piping tips
• Flat tray or board
• Tape
• Time for the design to dry or set

Simple Steps

1. Print your design and place it on a flat tray or board.
2. Cover it with your chosen paper or sheet.
3. Tape the corners down so nothing moves.
4. Pipe the outline first.
5. Fill in the sections if needed.
6. Allow the design to dry or set completely.
7. Carefully peel the paper away from the decoration.
8. Place the finished design onto the cake.

This method is great when you want to make decorations ahead of time.

It is also helpful because you can practise the design before it goes near the finished cake.

Which Paper Should You Use for Royal Icing Transfers?

Royal icing dries hard, which makes it a popular choice for piped transfers.

For royal icing transfers, you can usually use:

• Baking paper
• Parchment paper
• Greaseproof paper
• Acetate sheets
• Food-safe clear sheets

The best option is usually something smooth and non-stick so the dried royal icing can release without breaking.

Acetate can be helpful because it is clear, smooth, and easy to place over a template. Baking paper or parchment paper can also work well, especially for simple beginner designs.

Royal Icing Tip

Royal icing transfers need time to dry properly.

If you try to lift them too soon, they can crack, bend, or break.

For small designs, overnight drying may be enough, but thicker or larger pieces may need longer. Always test gently before lifting the full design.

Which Paper Should You Use for Chocolate Transfers?

Chocolate behaves differently from royal icing.

It needs a smooth surface and time to set. If you want a shiny finish, acetate or proper chocolate transfer sheets are usually better than ordinary baking paper.

For chocolate decorations, you can use:

• Acetate sheets
• Chocolate transfer sheets
• Silicone paper
• Baking paper or parchment paper for simple pieces

Acetate is often a great choice for chocolate because it gives the chocolate a smoother finish and releases well once the chocolate has set.

Baking paper can still be useful for simple chocolate shapes, but the finish may not be as glossy.

Chocolate Tip

Chocolate needs to be handled carefully because it can melt from warm hands or a warm room.

Let the chocolate set properly before lifting it, and use a small offset spatula or gentle fingers to move the piece onto the cake.

Which Paper Should Beginners Start With?

If you are a beginner, start simple.

For tracing outlines, try:

• Baking paper
• Parchment paper
• Greaseproof paper

For royal icing transfers, try:

• Baking paper
• Parchment paper
• Acetate

For chocolate decorations, try:

• Acetate
• Chocolate transfer sheets
• Baking paper for simple practice shapes

If you are unsure, check that the paper is food-safe and suitable for the way you want to use it.

Simple Design Ideas to Practise

If you are new to picture transfers, choose designs with clear outlines and not too much tiny detail.

Good beginner designs include:

• Hearts
• Stars
• Flowers
• Bunnies
• Butterflies
• Balloons
• Simple numbers
• Simple letters
• Basic animal outlines
• Easter egg shapes
• Simple cupcake toppers

Try not to start with a very detailed character or photo-style image. The more detail there is, the harder it can be to pipe neatly.

Start with a simple design and build your confidence from there.

Common Beginner Mistakes

Here are a few things to watch for when using greaseproof paper for picture transfers.

1. Using the wrong paper

Office tracing paper is not the same as food-safe baking paper or greaseproof paper. Use food-safe materials when the icing or chocolate will touch the paper.

2. Moving the template while piping

Tape your template and paper down so everything stays still.

3. Piping too thin

Very thin royal icing or chocolate pieces can break easily. Make the design strong enough to lift.

4. Lifting too early

If the design is not fully dry or set, it may break when you peel it away.

5. Forgetting to mirror the image

If your design includes writing, numbers, or a direction-facing image, check whether you need to reverse it before tracing.

Why Picture Transfers Are So Helpful for Beginner Cake Decorators

Picture transfers are not about being perfect.

They are about giving yourself a guide.

When you are learning cake decorating, it can feel scary to draw or pipe straight onto a cake. A picture transfer helps you slow the process down and take it step by step.

You can plan the design first.
You can practise the outline.
You can check the size.
You can create parts of the decoration ahead of time.
You can build confidence before working on the finished cake.

And that is what beginner cake decorating is all about.

Learning one technique at a time.

Final Thoughts

Greaseproof paper, baking paper, parchment paper, acetate, and silicone paper can all be useful in cake decorating, but they each work a little differently.

For picture transfers, the goal is to choose a food-safe surface that helps you trace, pipe, dry, set, and release your design as easily as possible.

If you are just starting out, begin with simple shapes and clear outlines. Practise on paper first, then transfer your design when you feel ready.

You don’t need to be amazing at drawing to create lovely picture designs on cakes.

You just need a method you can follow.

If you’d like step-by-step help learning this technique, my Beginner Level Picture Transfer Guide walks you through the process in a calm, beginner-friendly way.

👉 Beginner Level Picture Transfer Guide Link USD / AUD